Description
This Chicken Pot Pie with Buffalo Sauce elevates a classic comfort dish by adding a spicy twist using buffalo sauce and chicken wing seasoning. Tender shredded chicken and a medley of sautéed vegetables enveloped in a creamy sauce are topped with cheesy, buttery biscuit pieces baked to golden perfection. It’s a perfect hearty, flavorful meal for a weeknight dinner that combines the zest of buffalo wings with the homey goodness of a pot pie.
Ingredients
Scale
Filling
- ½ cup butter (divided)
- 1 cup carrots, peeled and diced
- 1 cup onions, diced
- 1 cup celery, diced
- 1 jalapeno, minced
- 3 cloves garlic, minced
- â…“ cup all-purpose flour
- 2 cups chicken broth
- 4 tablespoons chicken wing seasoning (divided)
- 1 pound cooked and shredded chicken
- ¼ cup buffalo sauce
Topping
- 16.3 ounce can refrigerated biscuits
- 1 cup shredded cheddar cheese (or pepper jack cheese)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the pot pie.
- Sauté Vegetables: In a dutch oven over medium-high heat, melt ¼ cup of butter. Add diced carrots, onions, celery, and minced jalapeno; cook for 5-6 minutes until the vegetables start to soften. Then add the minced garlic and cook for an additional minute to release its aroma.
- Create Roux: Sprinkle â…“ cup flour over the vegetables and stir continuously for 1-2 minutes until the flour is golden brown, which will help thicken the filling.
- Add Broth and Thicken: Slowly stir in the 2 cups of chicken broth, raising the heat to bring the mixture to a boil. Stir continuously until the mixture thickens into a creamy consistency.
- Mix in Chicken and Seasoning: Add 2 tablespoons of chicken wing seasoning, shredded chicken, and buffalo sauce into the thickened filling. Stir well to combine all ingredients evenly. Remove from heat.
- Prepare Baking Dish: Pour the chicken and vegetable filling into a 9×13 inch baking dish, spreading it out evenly.
- Prepare Biscuit Topping: Cut each refrigerated biscuit into 9 equal pieces. In a large bowl, melt the remaining ¼ cup butter. Add biscuit pieces, shredded cheddar cheese, and the remaining 2 tablespoons of chicken wing seasoning. Toss everything together until biscuit pieces are fully coated in butter, cheese, and seasoning.
- Assemble Topping: Evenly distribute the coated biscuit pieces over the chicken filling in the baking dish, covering the entire surface.
- Bake: Place the baking dish on the middle rack of the preheated oven. Bake for 20 minutes or until the biscuit topping is golden brown and cooked through.
Notes
- For extra heat, add more jalapeno or use a hotter pepper.
- Substitute cooked rotisserie chicken for convenience.
- Use pepper jack cheese for a spicier cheesy flavor.
- Chicken wing seasoning can be homemade or store-bought; adjust salt accordingly.
- Make sure to evenly coat biscuit pieces to ensure flavor and a golden crust.
